Butternut Squash and Red Curry Soup. Absolute fall fav!

Butternut Squash and Red Curry Soup

butternut squash soup - tartine & maple

 

I can’t get tired of that soup! This has to be my favorite in the fall! It’s sweet, spice, creamy, comforting, warming… and it has the color of fall! I have made it over and over and finally penned down my favorite version, for you. You can play with the variations, but try this first, it won’t disappoint!

2 ways of doing it: the longer version is to roast all the veggies first before doing the soup. Yes, it is like an extra hour of cooking, and another dish to clean, but I really like to do that if I have time, because roasting intensify the sweetness of the veggies and fruit. All the natural sugar of the ingredients get caramelized first… hum! Shorter version is excellent as well if you can’t wait that long, just throw everything together in the saucepan and make your soup!

Ingredients:

1 small butternut squash (about 2 lbs) peeled and cubed

2 medium carrots, peeled and chopped

1 apple (gala) peeled and chopped

4 garlic cloves peeled

1 small onion, peeled and chopped

fresh ginger, about 1 inch, peeled and chopped

1 can coconut milk

2 Tbsp coconut oil

1/2 tsp thai red curry paste

salt, pepper to taste

chicken or vegetable broth or water

Instructions:

Method 1: Place squash, carrots, apple, garlic and onion in baking dish with oil and roast for an hour at 200f. When cooked, throw everything in large saucepan with remaining ingredients. Add enough broth or water to cover. Simmer for 15 min. Blend with immersion blender and add more water to desire consistency.

Method 2: Place all ingredients in large saucepan. Add enough broth or water to cover. Simmer until squash and carrots are soft. Blend with immersion blender and add more water to desire consistency.

Make about 8 cups. Freeze leftover. Serve with creme fraiche or coconut cream and crispy croutons or bacon!

XOXO

Tartine

Advertisements

Tailgate Chili Con Carne, THE must for your Super Bowl Party!!!

Tailgate Chili Con Carne

Tailgate Chili Con Carne - Tartine & Maple

What best than a good heart warming Chili to serve at your Super Bowl party? It’s easy, yummy, can be prepared in advance and left in the pot all day long, and honestly, who doesn’t like Chili? Plus it’s gluten free, dairy free and you can easily make it vegetarian or vegan!

1st a little bit of food fact about Chili Con Carne, did you know that this is a purely fabricated American dish? NONO, it’s not Mexican! Thank you Wikipedia…

In Spanish, the “chili” refers to a chile pepper and “carne” means meat.

The recipe used by American frontier settlers consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.

The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the country taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.

 

I started with a recipe from the web a while ago, and slowly customized it. My favorite meat blend is beef and lamb! You can also substitute meat with roasted veggies (carrots, zucchini, eggplants…). Here is my ingredients list; you know what to do next…

You don’t? Well pretty much, just brown the meat in a large pot on medium high, remove the extra fat, add all the other ingredients in the order below, while keeping the pot on medium low (keep corn last) and simmer for at least 2 hours, low and covered. You can also put everything (after browning the meat) in a slow cooker on low for 4 to 6 hours. I like to prepare my Chili the day before, leave it the slow cooker turned off overnight, and next day, turn the slow cooker back on, on low setting while serving; double cooked is always best for dishes like meat stew and Chili, plus the slow cooker keeps it warm while serving! Serve with sour cream, shredded cheddar cheese and bread slices!

If not hosting a big party, you can freeze in portions. It holds very well in the freezer for at least 3 months, and you’ll always have some on hand!

Continue reading

Honey Peanut Veggies Stir Fry – It’s peanut butter day!!!

Honey Peanut Veggies Stir Fry

Honey Peanut Veggies Stir Fry - Tartine & Maple

So today is peanut butter day!!! yep, that’s right! I discovered recently that there is a food “holiday” almost every day! Yesterday was pie, tomorrow is Irish Coffee (why didn’t it fall on a week-end…), and today is peanut butter!

I mean we could talk all day about or favorite things made with PB, or how we just like to eat it out the jar. But here a few things to know about PB:

– It was used hundreds years ago by the Aztec Native Americans

– On the healthy side, Peanut butter (and peanuts) provides protein, vitamins B3 and E,magnesiumfolatedietary fiberarginine,[7] and high levels of the antioxidant p-coumaric acid.

– BUT, Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids that are thought to be a cause of atherosclerosiscoronary heart disease, and stroke. So go with Natural PB!!! I made the switch a year ago, and I love it!!!

Of course there are tons, I mean loads of baking recipes with PB, but it is also very tasty in savory dishes! In my recent search for new veggie recipes, I came across this one from Carrie On Vegan. Of course I didn’t follow it to the T, but just not even thinking about what I was doing, I ended up with a very tasty veggie stir fry! Even hubb and the kids devoured it!! WIN!

Everyone enjoys PB day!!!

Everyone enjoys PB day!!!

There are no real measurement there, because I didn’t intended to make this recipe for the blog, and as any stir-fry, it’s open to your own creativity!

So in my stir fry, I had:

1/4 onion sliced

2 celery stalks

about 1 cup of shredded white cabbage

1 carrot, sliced

a few broccoli florets

3 big kale leaves, chopped

For the sauce:

1 tbsp natural PB

1 Tbsp honey

1 Tbsp balsamic vinegar

1 Tbsp soy sauce

pepper

In a wok or large pan, star your stir fry: preheat with a tsp of oil, then add veggies in the order listed. Cover with a lid for a few minutes to steam the veggies.

In a bowl, add the ingredients for the sauce, put in the microwave for 30 sec to soften the PB and honey and stir. Add to the stir fry and blend well. Cook for another 2 min and serve! Add some Tabasco for an extra kick!

Could work very well with a beef or chicken stir fry, and served with plain rice.

Enjoy Your PB night!

That's me enjoying my PB night...

That’s me enjoying my PB night…

XOXO

Tartine

Related post:

Peanut Butter & Jam Popsicles: a treat that’s good for you… and the kids

Tomato Gazpacho, get that summer in a soup!!!

Tomato Gazpacho

Heads up people! Summer is almost over!!!!

Sorry if I’m breaking the news to you, but it’s unfortunate facts… But there is still the long week-end to enjoy before it really tastes like fall. Even if its official date is September 22nd, for me, like most of you, it starts right after Labor day: School, dead leaves, shorter days, rain (thanks BC) are not waiting 22 more days, you know…

This year particularly, I feel very anxious about this summer end. My oldest kid, my son Matthew, is going to school for the 1st time!!! Well kindergarden, but still! He is not a baby anymore!!! Well of course, he is 4 after all. But every kid is a baby until they go to school, no???

Anyway, let’s enjoy it. Let’s enjoy those wonderful products of summer, like fresh ripped tomatoes! If you are one of those lucky ones and have had so many tomatoes in your garden, that you just don’t know what to do with them (and I envy you, I had NOTHING growing this year …), this is the perfect recipe for using them all!

Gazpacho is a cold soup with a tomato base, originating from Spain. But you can read more about it here.

Super fresh, zesty and a bit spicy, if you like it this way, you can customize to the infinity and slurp on it at any time!!!

Happy Labor Day week-end!!!!

Ingredients (5 cups)

  • 5 or more ripped tomatoes
  • 1 cucumber
  • 1 T lemon juice
  • 1 T olive oil
  • 1 garlic clove
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t tabasco
  • fresh chives and basil

Instructions

  • Peel the cucumber, dice the garlic and herbs, chop all the veggies. Place all ingredients in a blender or food processor, and blend until there is no more visible chunks.
  • Refrigerate for a few hours before serving. Serve in bowls, glasses or shallow plates. You can add more chopped basil, drops of olive oil, or dollops of fresh goat cheese for serving, and side of toasted bread, tapenade and cheese.

For the easy to print, share and e-mail recipe, visit my Recipage.

You might also like:

Tomato Mozzarella Pizza

Quinoa Tabouleh

Lemon & Sage grilled Chicken

Linkies

Tatertots & JelloSix Sisters’ Stuff,  Be different… Act NormalCrumbs & ChaosGingerbreadI Heart Nap TimeAddicted to RecipesThis Chick CooksLittle Becky HomeckyRattlebridge FarmToo Much Time On My HandTutus & Tea PartiesCherished Treasures

Pickled Cucumbers a la French!!! (“Cornichon” kind)

Pickled Cucumbers

It’s done! I thought it would happen this year, but yeah! Pickling cukes is something I try to do every summer, because I do it the french way, wich is quite different from the regular american pickles.
Those of you that have travelled to France might be familiar with “cornichons“, or gherkins, which are really the replacement to your pickles. They go in sandwiches, salad, accompany your toast of cheese and deli meat. But they are way smaller than the american cukes,
and prepared differently. Therefore I always pick the smallest ones here. We just cover them with salt overnight and store them in vinegar with tarragon and pepper.
Anyway I realize this week that the season for cukes is coming to an end, and I work everyday, farms would be closed when I get off, weekend not here!!!! Panic! Thankfully my friend E. Was able to get some for me on Friday. So after work, pickling time started, and needed to be other before we leave for the weekend! Totally manageable, pickling cukes really doesn’t require special skills, just a couple of hours, vinegar, salt, herbs and jars!
Want to give it a try? Hurry! Season is almost over!
Happy pickling!

Ingredients (about 10 lbs)

  • For 10 lbs of cukes
  • 1 gallon natural white vinegar
  • 2 lbs kosher salt
  • 2 garlic bulbs
  • 1 fresh bunch of Tarragon
  • Mustard seeds
  • Whole pepper corns assorted: black, white, pink

Instructions

  • Clean the cukes by wiping them with a clean cloth, do not wash with water.
  • Set up a grill over a large container or sink. Cover the grill with a clean cloth so salt will not fall through. Place one flat layer of cukes. Cover almost completely with salt. Place another layer of cukes and salt as needed. Leave as is overnight. Do not leave in salt more than 10 to 12 hours, or they will get too soft

  • Clean enough jars and lids. I soak them overnight in hot water with a cup of white vinegar to remove any smell. In the morning, scrub, rinse and dry.Remove as much excess salt from the cukes as possible by wiping them with a clean cloth. Place the cukes in the jar, vertically will save space and will be easily accessible. Leave a bit of room as they will absorb vinegar and get bigger. Then add a few peeled garlic cloves, tarragon, 10 to 30 pepper corns depending on the size of your jar, and 1 to 3 teaspoon of mustard seed. Fill jars with vinegar, leaving an each from the top. Close jars and Store in a cool and dark place.
  • Wait about a month to enjoy!

Find the easy to print, share, e-mail recipe on my Recipage.

Linkies:

The Winthrop ChroniclesChef in TrainingLove Bake Good CakesNap Time CreationsMandy’s Recipe BoxReasons to Skip the HouseworkFunky Polkadot GiraffeSugar Bee CraftsNot just a housewife33 Shades of GreenMichelle’s tasty CreationsBloom DesignsDJ Sugar ShackLil’LunaSomething SwankyWhat’s Cooking LoveFoodie Friends FridayWhipperberryNot Your Ordinary RecipesBacon Time with the Hungry HippoRattlebridge FarmLittle Becky HomeckyI Heart Nap TimeAddicted to RecipesThis Chick Cooks

Drunken Watermelon Slushy. Love, Music and hopefully sun!!!!

Drunken Watermelon Slushy

This week-end is going to be awesome!!! No matter what, but it would be better if it was extra sunny and hot!!! You just never know in BC, so please send positive thoughts to the sky for us this weekend!!!!

Let’s start this again; this weekend, is going to be awesome, because hubby and I are going to the Live at Squamish Music Fest!!! We are going to be young again! No kids, no worries, no driving back after drinking, it is going to be good! All day outdoor music, with a great line up of most amazing Canadian bands, even if we are really going just to see The Tragically Hip, I’m sure they all going to be good! Drinking and eating with no limits, then crashing at a hotel…. because I don’t mind feeling young and raunchy again, but let’s not push it, I am not sleeping on the campsite by the festival, nonono… Like I said, let’s make it a weekend!

Anyhow, that’s what will be doing! To celebrate the fiesta ahead, I am sharing with you this great summer drink recipe. Easy, refreshing, sweet and even the kids would like it (just omit the vodka, please…). I wish I could bring it with me, but like all good festival, you have to buy your booze on site… Oh well, as long as it’s nice and cold….

So while I’m away partying, enjoy slurping on this amazing slushy!!!

Party on!!!!!Woohoo!!! (with fingers in the air)

Ingredients (2 glasses)

  • 4 cups diced watermelon
  • 1 cup frozen raspberries (or other berries)
  • 2 shots of vodka
  • 1 T vanilla syrup (or simple syrup, honey, sugar… any sweetener)
  • 6 fresh mint leaves (optional)

Instructions

  • Place your diced watermelon in the freezer for at least 4 hours prior.
  • Add all the ingredients to the blender, blend until slushy, and Voila!!!
  • I do the same with no vodka for a kid friendly version.

Find the easy to print, share and e-mail recipe on my Recipage.

You may also like:

Hibiscus Tea

Raspberry and Rosemary Sherbet (check the bottom page featured drink)

Rainbow Jello (you can always add vodka to your jello 😉

Linkies:

I Heart Nap TimeAddicted to RecipesSumo’s Sweet StuffSkip to my LouSix Sisters’ StuffIt’s OverflowingSweet as Sugar CookiesCrumbs & ChaosSomething SwankyFoodie Friends FridayWhipperberryNot Your Ordinary RecipesBacon Time with the Hungry HippoRattlebridge FarmKitchen Fun with my 3 SonsThe Foley FamTutus & Tea Parties

Post publishing updates:

Sep 1st: This recipe was featured on Scrumptious Sunday, from the yummy blog: Addicted to Recipes!!! Thank you for your support!

I was featured, I was Featured by Addicted to Recipes

Quinoa Tabouleh, best side to your BBQ!

Quinoa Tabouleh

Usually prepared with bulgur or couscous, Tabouleh is amazing with quinoa! Quinoa has so much goodness to it, if you haven’t tried it yet, now is time!

This side dish is the perfect addition to your BBQ feast; refresing, healthy and zesty, everyone will enjoy a scoop of it, really, everyone! It answers to pretty much all kinds of diet: vegan, dairy free, gluten free… and more, but none the less, amazingly tasty!

Very easy to prepare, but must be done in advance!

Enjoy the rest of your summer!

Ingredients: for a dozen guests, as a side dish

  • 1 & 1/2 cup quinoa
  • 2 & 1/2 cup water
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup golden raisins
  • 1/2 red onion finely chopped
  • 1 orange pepper, finely chopped
  • 1 cucumber, diced
  • 3 or 4 tomatoes, diced
  • 1/2 t Tabasco
  • 1 t salt
  • 1/2 t pepper

Directions:

  • The day before, or morning of, cook your quinoa in the water; on high until it starts boiling, then 10 min on low, covered. If water is left after that, remove all excess with a strainer. Do not over cook, the quinoa will absorb other liquids later!
  • Let the quinoa cool to room temperature, then add lemon and oil. Refrigerate overnight, or until completely cold.
  • Once cold, add to the quinoa all the remaining ingredients. season to taste. Refrigerate again for at least another 2 hours before serving.
  • Serve really cold, as a side dish. Best done the day before, so all the flavors marinate together. Your vegetables won’t get soft until the 2nd or 3rd day.

Find the easy to share, print and e-mail recipe on my Recipage.

You may also like:

Raspberry Pistachio Chicken Salad

Cheeseburger, outside in

Hibiscus Tea

Linkies

Too Much Time On My HandTatertots & JelloI Heart Nap TimeNap Time CreationsMandy’s Recipe BoxI’m Topsy TurvyChef in TrainingReasons to Skip the HouseworkFunky Polkadot GiraffeSugar Bee CraftsHope StudiosNot just a housewife33 Shades of GreenSumo’s Sweet StuffLove Bake Good CakesDJ Sugar ShackThis Chick Cooks

Post publishing updates:

September 6th: This recipe was featured on the top 6 savory recipes of  Whatcha’ Whipped Up, from the delicious blog: DJ”s Sugar Shack! Thank you so much!!!